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Vegetable Pakoras

Vegetable pakoras are crispy, spicy fritters made by mixing chopped or grated vegetables into a chickpea flour batter and deep-frying until golden brown. They develop a satisfying crunch on the outside with tender, flavorful insides, making them an irresistible snack or appetizer. These forgiving bites are perfect for turning leftovers into warm, comforting treats with minimal fuss.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour sifted for smooth batter
  • 1 tsp cumin powder
  • 0.5 tsp chili powder adjust to taste
  • 0.5 tsp turmeric
  • 1 cup finely chopped or grated vegetables zucchini, carrots, onion, or leftovers
  • 3-4 tbsp water start with less, add more for batter consistency
  • 2 cups oil neutral oil like canola or sunflower
  • 1 small finely chopped cilantro or mint optional, for brightness

Equipment

  • Large mixing bowl
  • Whisk
  • Deep-fry thermometer
  • Heavy-bottomed pan or wok
  • Slotted spoon

Method
 

  1. In a large bowl, sift the chickpea flour to ensure a smooth batter, then whisk in the cumin, chili powder, turmeric, and a pinch of salt for flavor.
  2. Add the chopped or grated vegetables to the bowl, mixing well to coat them evenly with the spice-infused flour.
  3. Gradually pour in 3 tablespoons of water, stirring as you go, until the batter is thick, smooth, and scoopable—similar to a thick pancake batter.
  4. Heat about 2 inches of oil in a heavy-bottomed pan or wok over medium-high heat until it reaches 180°C (350°F). You can test this by dropping a small spoonful of batter—if it sizzles immediately, the oil is ready.
  5. Using a spoon, scoop about 1-2 tablespoons of batter and gently slide it into the hot oil, being careful to avoid splashing.
  6. Fry the pakoras in small batches, turning occasionally, until they are deeply golden and crispy on all sides—about 3-4 minutes per batch.
  7. Use a slotted spoon to lift the fried pakoras out of the oil and transfer them onto paper towels to drain excess oil and crisp up further.
  8. Repeat the process with the remaining batter, maintaining the oil temperature for even cooking.
  9. Serve the hot pakoras immediately, garnished with chopped cilantro or mint if desired, with lemon wedges on the side for a fresh squeeze.

Notes

For extra crunch, sprinkle a pinch of flaky salt immediately after frying while the pakoras are hot. Feel free to customize with different vegetables or herbs to suit your taste.